I love those quiet afternoons when you want something just a little different but still totally comforting. You know, when a plain vanilla cake won’t do, but you don’t have the energy for a complicated project? That is exactly where this cake fits in—it is earthy, sweet, and beautifully unique without being difficult.
This recipe uses a mix of yogurt and oil to keep things incredibly moist, while the green tea powder adds that signature lovely hue and flavor. It is a simple batter that comes together quickly, topped with a tangy cream cheese frosting that balances the sweetness perfectly.
Why This Recipe is a Keeper
You will love how the earthy notes of green tea cut through the sweetness of the cake. The combination of cake flour and all-purpose flour gives it a tender crumb that holds up well to the creamy frosting. Plus, using oil and yogurt ensures it stays fresh for days—if it lasts that long! It is one of those “looks fancy, is actually easy” bakes I live for.
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Green Cake
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This stunning Green Cake offers an earthy yet sweet flavor profile, featuring a remarkably moist crumb thanks to the addition of yogurt. Topped with a velvety green tea-infused cream cheese frosting, it is the perfect sophisticated treat for tea time or special celebrations.
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons green tea powder (matcha), divided
- 1 1/2 cups white sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract, divided
- 1 cup plain yogurt
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, salt, and 1 tablespoon of green tea powder to remove any matcha clumps.
- In a large bowl, beat the white sugar, vegetable oil, and eggs until the mixture is smooth. Stir in 1 teaspoon of vanilla extract.
- Add the sifted flour mixture to the wet ingredients in three batches, alternating with the yogurt. Mix until just incorporated, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 30 minutes, then turn them out onto a wire rack to cool completely before frosting.
- To make the frosting, sift the confectioners’ sugar and the remaining tablespoon of green tea powder. Beat the butter, cream cheese, remaining vanilla, and milk with the sugar mixture until smooth and creamy.
- Assemble the cake by frosting between the layers and then covering the top and sides with the remaining green tea frosting.
Notes
For the most vibrant emerald color and a smoother taste, use ceremonial or high-quality culinary grade matcha. If your frosting seems too soft to work with, place it in the refrigerator for 15-20 minutes to firm up before spreading it onto the cake layers.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Ingredients
You do not need a professional pantry to make this. Here is what you need to grab:
- Flours: A mix of all-purpose flour and cake flour gives the perfect texture—structured but soft.
- Green Tea Powder: This provides the color and flavor. Look for matcha powder in the tea or Asian food aisle.
- Fats: Vegetable oil and butter (for the frosting) work together here. The oil keeps the cake moist, while butter makes the frosting rich.
- Dairy: Plain yogurt adds moisture and a slight tang to the batter, while cream cheese and milk make the frosting smooth.
- Sweeteners: White sugar for the cake and confectioners’ sugar for that silky frosting.
- Eggs: Three large eggs bind everything together.
The Simple Process
Step 1: Prep and Sift
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans so nothing sticks. In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder. Sifting is important here to get rid of any matcha clumps!
Step 2: Mix the Wet Ingredients
In a large bowl, beat the sugar, vegetable oil, and eggs until the mixture is smooth and well combined. Stir in the vanilla extract.
Step 3: Combine Batter
Add the flour mixture to the wet ingredients in batches, alternating with the yogurt. Mix just until the flour is incorporated—trying not to overmix keeps the cake tender. Pour the batter evenly into your prepared pans.
Step 4: Bake
Bake for 30 to 40 minutes. You will know it is done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 30 minutes on a wire rack before turning them out to cool completely.
Step 5: Make the Frosting
Sift the confectioners’ sugar and the remaining green tea powder together. In a medium bowl, beat the butter, cream cheese, vanilla, and milk with the tea mixture until it is smooth and creamy.
Step 6: Assemble
Once the cakes are fully cool, place one layer on a serving plate. Spread a thin layer of frosting over it, then place the second layer on top. Cover the top and sides with the rest of the frosting. Dust with a little extra green tea powder if you like!
Meagan’s Easy Wins
- Sift that Matcha: Green tea powder loves to clump. Make sure you sift it with your flour (and sugar for the frosting) to avoid bitter little dusty pockets in your finished cake.
- Room Temp is Best: Let your eggs, yogurt, and cream cheese come to room temperature before you start. They mix into a smoother batter and frosting much easier than cold ingredients.
- Cool Completely: Be patient and let the layers cool fully before frosting. If they are even a little warm, that butter and cream cheese frosting will slide right off.
- If you love experimenting with colorful cakes, you might also enjoy checking out our lemon rainbow cake for another fun project.
Make It Yours
- Add Red Beans: As a classic pairing, you can fold 1 cup of cooked, sweetened adzuki beans into the batter before baking for a traditional texture contrast.
- Cupcakes: Divide the batter into a muffin tin lined with papers. Bake for about 18-22 minutes for delicious green tea cupcakes.
- Green Velvet Style: Some people like to make a “Green Velvet” version using buttermilk and vinegar, similar to this Green Velvet Cake.
- Color Pop: If you want another vibrant option for a party, try this purple cake recipe.
Everyday Enjoyment
This cake is perfect for afternoon tea (naturally!) or a light dessert after dinner. I love serving it with a hot cup of jasmine tea or a cold glass of milk. The earthy flavor is not too sweet, making it a great palate cleanser.
For a celebration, pair it with our pink champagne cake for a beautiful pastel spread that looks as good as it tastes.
The Sweet Spot
I hope you give this Green Cake a try! It is a wonderful way to bring a little color and a lot of flavor to your baking routine without any stress. The yogurt keeps it so moist, and that green tea frosting is just dreamy.
If you are looking for more unique flavor combinations, don’t miss our peppermint chocolate cake.
Happy baking!
